Compilation: 1. Wash vegetables and tomatoes for later use. 2. Wash clams and shrimps, blanch them with cooking wine and ginger, and remove them for later use. (When the shrimp is red, it can be cooked. When clams open their shells, they immediately take out one with chopsticks. )

Boil the water and put it in five jiaozi. I used the Wan Chai Wharf bought by the supermarket and always thought their food was delicious!

When jiaozi feels almost cooked, add noodles and mushrooms (it's safer to cook mushrooms thoroughly! )

PS: Noodle bowls can be prepared at this time. Add appropriate amount of chopped green onion, soy sauce and lard into the noodle bowl, and then. . . . Leave it alone and wait for the pot to come.

When jiaozi is almost cooked with noodles, you can add the vegetable leaves, add the cooked shrimps and clams after a few seconds, and then add the tomatoes after a few seconds (blanch with yellow wine and ginger in advance to remove the fishy smell, shell and sand). PS: Put the whole leaf in the pot for a few seconds, then immediately put the seafood, and finally put the tomatoes. Tomatoes can be cooked in a minute!